CHEAP IONAMIN

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Smokers have a two-fold increased risk of developing colorectal polyps, the suspected underlying cause of most colorectal cancers (CRC), according to a study published in Gastroenterology, the official journal of the American Gastroenterological Association (AGA) Institute.

The results from this meta-analysis showed pooled risk estimates of 2.14 for current versus never smokers, 1.82 for ever versus never smokers and 1.47 for former versus never smokers. Ever smokers had a 13 percent increasing risk of polyps for every additional 10 pack-years smoked in comparison to never smokers. For example, an individual who smoked one pack of cigarettes per day for 50 years or two packs a day for 25 years had almost twice the probability for developing colorectal polyps compared to an individual who never smoked.

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A fundamental difference in the way males and females respond to chronic liver disease at the genetic level helps explain why men are more prone to liver cancer, according to MIT researchers.

Men develop liver cancer at twice the rate of women in the United States. In other countries, especially in Asia, the rate for men can be eight or 10 times that for women.

Liver cancer is the fifth most common cancer in the world and the third-biggest killer. Rates in the United States are lower than those in other countries but are rising rapidly, in part due to high hepatitis C infection rates during the 1970s from blood transfusions and IV drug abuse. Obesity and type 2 diabetes are additional risk factors of current concern.

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To study the relationship between salt intake and blood pressure in children and adolescents, was analysed the data of a large cross-sectional study (the National Diet and Nutrition Survey for young people), which was carried out in Great Britain in 1997 in a nationally representative sample of children aged between 4 and 18 years.

A total of 1658 participants had both salt intake and blood pressure recorded. Salt intake was assessed by a 7-day dietary record. The average salt intake, which did not include salt added in cooking or at the table, was 4.7plusminus0.2 g/day at the age of 4 years. With increasing age, there was an increase in salt intake, and by the age of 18 years, salt intake was 6.8plusminus0.2 g/day.

There was a significant association of salt intake with systolic blood pressure as well as with pulse pressure after adjusting for age, sex, body mass index and dietary potassium intake.

An increase of 1 g/day in salt intake was related to an increase of 0.4 mm Hg in systolic and 0.6 mm Hg in pulse pressure. The magnitude of the association with systolic blood pressure is very similar to that observed in a recent meta-analysis of controlled trials where salt intake was reduced.

The consistent finding of present analysis of a random sample of free-living individuals with that from controlled salt reduction trials provides further support for a reduction in salt intake in children and adolescents.